Clara Silverstein, author of "The Boston Chef's Table" Talks Gingered Sea Bass

Boston used to be the capital of clam chowder, baked beans, and brown bread. You can still find ample helpings of these around “Beantown,” but many of the city’s chefs have moved past these old favorites. In her book, "The Boston Chef's Table," Clara Silverstein, captured more than 100 recipes for contemporary cuisine and traditional favorites from Boston's top chefs. Today she talked gingered sea bass in Tonia's Kitchen! To hear more, click on the link below.

Skipjack's Gingered Sea Bass

For the marinade:

1/2 lb. (1 c.) sugar

2 C. soy sauce

1/2 C. Sake (Japanese rice wine)

1/4 C. Mirin (Japanese sweet rice wine)

1/4 C. garlic, chopped

1/4 C. ginger, roughly chopped

For the sea bass:

1 C. marinade (from recipe above)

1 T. fresh ginger, coarsely grated

4 sea bass portions (6 oz. each)

To make the marinade: Combine all marinade ingredients in a saucepan and simmer over very low heat for 1 hour. Strain and chill.

To make the sea bass: Combine 1 c. marinade and 1 T. ginger. (Any leftover marinade can be used in other seafood or chicken dishes.) Place the bass in a dish with a flat bottom, or a resealable plastic bag. Pour the marinade over the fish and let marinate for 30-45 minutes. Remove the fish; drain and discard the excess marinade.

Preheat the oven to 400 degrees. Pour 1/2 cup of water in a Pyrex or other glass baking dish. Place the bass in the dish and bake for 15-18 minutes, using a skewer to test for doneness. Serve with your favorite stir-fried vegetables. 

Makes 4 servings.

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